Recipe

Sweet And Tangy Cabbage Casserole Recipe

	Grizzlybear / All my dishes 1 year, 2 months ago My friends seam to like this dish it always gone.....hahahahah Prep:30m Cook:140m Servings:8	Grizzlybear
	vegetables

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Fans

chefelaine

minitindel

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waterlily

Ingredients

Casserole:

1 large green cabbage, about 2 1/2 pounds

4 quarts boiling salted water

1 Tbsp. vegetable oil

3 large cloves garlic, minced, about 1 1/2 Tbsps.

1 medium Spanish onion, minced, about 2 cups

1 cup soft bread crumbs

12 pitted large prunes, minced

1 1/2 pounds ground lean pork, beef or veal

2 eggs

1 tsp. allspice

2 tsps. Dijon mustard

1 1/2 tsps. salt

Freshly ground pepper to taste

Sweet and tangy sauce

Buttered noodles or rice for serving

Sweet and tangy sauce:

1 can (14 1/2 ounce) stewed tomatoes

2 Tbsps. each: dark brown sugar, cider vinegar

1/2 tsp. each: Worcestershire sauce, salt

Directions

Heat oven to 350 degrees. Set aside 3- to 4-quart heavy casserole with lid.

Cut an "X" about 1/2-inch deep into cabbage core. Cook in boiling salted water to cover cabbage until leaves are pliable, about 10 minutes; drain. Cool enough to handle; remove large outer leaves (about 12 leaves). Cut out thick hard veins. Chop enough of remaining cabbage to measure 1 3/4 cups using food processor. (Reserve remaining cabbage for another use.)

Heat oil in 10-inch nonstick skillet over medium-high heat. When hot, add garlic and onion. Cook until soft, stirring often, about 6 minutes.

Transfer to large mixing bowl. Add bread crumbs, prunes, ground meat, eggs, allspice, mustard, salt, pepper and chopped cabbage. Mix well.

To assemble casserole, arrange three cabbage leaves to cover bottom of casserole. Add one-third of meat mixture, spreading it evenly. Layer three more leaves, covering meat. Repeat layering, ending with a layer of cabbage. Lightly compress casserole with hands.

For sauce, mix tomatoes, brown sugar, vinegar, Worcestershire sauce and salt in processor. Pour mixture over casserole.

Bake, covered, for 2 hours. Can be served immediately or cooled for 2 hours with cover askew at room temperature, then refrigerated up to 3 days.

Serve hot. If refrigerated, reheat in 350-degree oven until hot, about 45 minutes. Cut into wedges; top with tomato marmalade.

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Comments

minitindel 1 year, 2 months ago said:
Wow grizz sounds delish i love cabbage and this is wonderful..its so good to see you posting again ..missed you ...........the little fairy princess

chefelaine 1 year, 2 months ago said:
Thank you so much, Grizzly! I love cabbage, and this is a great recipe! FIVER to ya! :+D

elgab89 1 year, 2 months ago said:
Absolutely fabulous! I have never added prunes - but the tangy sweetness of them should be wonderful in this recipe. Thank you!

waterlily 9 months, 3 weeks ago said:
I can imagine this dish with raisins, dates, or figs if I didn't have prunes on hand, or even dried apricots! This sounds really good! Thanks for sharing!

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